Apple Cider Bundt Cake
Recipe by Catherine Pla, adapted from brownedbutterblondie
Makes 1 bundt cake
Apple Cider Bundt Cake
The flavors of fall, baked into a pleasing bundt cake with a delicious cider glaze. For a gluten free version, use one of the many gluten free flour mixes, such as Bob's Red Mill One to One, in place of the flour.
Cake
2 c + 2 T all-purpose flour
1 t baking powder
1⁄2 t baking soda
1⁄2 t kosher salt
2 t pumpkin pie spice
1⁄8 t ground cloves
3⁄4 c unsalted butter, room temperature
3⁄4 c light brown sugar
1⁄2 c granulated sugar
3 eggs, room temperature
1 t vanilla
1⁄3 c sour cream, room temperature
3⁄4 c apple cider
Topping
3 T unsalted butter, melted
1⁄4 c sugar
11⁄2 t cinnamon
1⁄4 t grated nutmeg
Pinch salt
Glaze
1 c confectioners’ sugar
3-4 T cider (or milk)
Preheat the oven to 350 degrees. Butter or spray a 12-cup bundt pan. Set aside.
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cloves in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer) cream butter and sugars together until light and fluffy. Add eggs in one at a time, scraping down the bowl as necessary. Add the sour cream and vanilla and mix to combine. Add the flour mixture in two additions, alternating with the cider. Mix until just combined.
Pour batter into the prepared pan and smooth the top with a spatula. Bake 45-50 minutes until a toothpick or cake tester comes out clean. Transfer the pan to a wire rack and cool 10 minutes.
After 10 minutes, unmold the cake by inverting onto a wire rack placed over a sheet pan. Brush cake all over with melted butter. Combine sugar, cinnamon, nutmeg, and salt in a small bowl. Sprinkle cake generously with sugar mixture to coat every side. Let the cake cool completely.
Make the glaze by combining the confectioners' sugar and cider, whisking until smooth. If too thick, add a little more cider. If too thin, add a little more sugar. Drizzle glaze over the cooled cake.